Improve spelling and grammar

book/wheat-sourdough/wheat-sourdough.tex

@@ -3,12 +3,12 @@ free-standing wheat sourdough bread.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
-  \caption{A free-standing sourdough bread next to a bread made in a loaf pan.
+  \caption{A free-standing sourdough bread next to bread made in a loaf pan.
-  The free-standing sourdough is considered the supreme discipline of sourdough bread by many bakers.
+  Free-standing sourdough is considered the supreme discipline of sourdough bread by many bakers.
   }
 \end{figure}
 
-A free-standing sourdough bread is my favorite
+Free-standing sourdough bread is my favorite
 type of bread. It combines a great crunchy crust, superb
 flavor, and a soft fluffy crumb. This is the type of bread
 that is being inhaled by my friends and family. Unfortunately
@@ -16,7 +16,7 @@ making this type of bread requires a lot more effort, patience,
 and technique than other types of bread. You have to perfectly
 balance the fermentation process. You can not ferment for too
 short and also not for too long. The techniques you need to
-learn require a bit more skill. It took me several attempts
+learn to require a bit more skill. It took me several attempts
 to get this right. One of the challenges I faced was that
 I had the wrong flour. I didn't properly know how to use my oven.
 When should I stop the fermentation? There is a lot of information
@@ -26,7 +26,7 @@ found another valuable puzzle piece. Aggregating all this
 information was one of my main motivations to start the bread code.
 My key learning was that there there is no recipe that
 you can blindly follow. You will always have to adapt the recipe
-to your local available tools and environment. 
+to your locally available tools and environment. 
 
 But do not worry. After reading this chapter you will know
 all the signs to look out for. You will be able to read your dough.
@@ -38,7 +38,7 @@ If you ever wanted to open up a bakery, consider this knowledge to
 be your foundation.
 
 Mastering this process will enable you to make amazing bread
-that tastes much better than any store bought bread.
+that tastes much better than any store-bought bread.
 
 \section{The process}
 
@@ -65,7 +65,7 @@ that tastes much better than any store bought bread.
     \path [line] (shape) -- (proof);
     \path [line] (proof) -- (bake);
   \end{tikzpicture}
-  \caption{The typical process of making a wheat based sourdough bread}
+  \caption{The typical process of making a wheat-based sourdough bread}
   \label{j:wheat-sourdough-process}
 \end{figure}
 
@@ -93,7 +93,7 @@ dough into smaller pieces and preshape each piece. This allows
 you to apply more dough strength and shape more uniform loaves.
 
 The proofing stage follows where you finish the fermentation process.
-Depending on your time you can proof at room temperature or in the fridge.
+Depending on your time you can proof it at room temperature or in the fridge.
 Mastering proofing will turn your good loaf into a great loaf.
 
 Lastly, you will finish the whole process by baking. You will learn different
@@ -145,10 +145,10 @@ main dough.
     \path [line] (smell_check) -- node{no} (feed_yes_branch);
     \path [line] (smell_check) -- node{yes} (make_dough);
   \end{tikzpicture}
-  \caption{The process to ready and check your sourdough starter when making a wheat based dough. In practice
+  \caption{The process to check your sourdough starter when making wheat-based doughs. In practice
-  I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case you can
+  I frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can
-  use the same ratios as shown in the chart except the water quantity. The stiff starter has a hydration of 50 to
+  use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of 50 to
-  60 percent. So you would half the shown water quantities. I.e. if the chart shows 100g water, use 50 to 60g of water
+  60 percent. So you would have half the shown water quantities. I.e. if the chart shows 100g of water, use 50 to 60g of water
   for your stiff starter.}
   \label{fig:process-starter-wheat-sourdough}
 \end{figure}
@@ -158,7 +158,7 @@ After mixing all the ingredients you have a green field environment again.
 The yeast and bacteria start to fight again to outcompete each other.
 There is plenty of food available and they all do their best to win.
 Depending on the starter you mix into your dough some of the microorganisms
-might have an advantage over the others.
+might have an advantage over others.
 
 The first option to achieve a good balance is to apply feedings.
 If your starter hasn't been fed in a long period the
@@ -166,7 +166,7 @@ bacteria dominate. This happens if your starter has been
 sitting unused in the fridge for instance. As more and more
 acidity piles up the environment is becoming more and more hostile
 to the yeast. The lactic acid bacteria tolerate this environment
-better. Your dough fermentation would be more towards the
+better. Your dough fermentation would be more on the
 bacterial side with this starter. By applying a couple of
 feedings the yeast becomes more active. The older your
 starter the more acid resistant the yeast becomes. Initially,
@@ -177,9 +177,9 @@ the microorganisms.
 Some people use a 1:1:1 ratio to refresh the starter. This would
 be one part of the old starter (10g for instance), 1 part of flour,
 and one part of water. I think this is utter rubbish. As mentioned
-your starter is a gigantic dough. You would never a 1:1:1 ratio to
+your starter is a gigantic dough. You would never opt for a 1:1:1 ratio to
-make a dough. You might use a maximum of 20 percent starter to
+make dough. You might use a maximum of 20 percent starter to
-make a dough. That's why I advocate using a 1:5:5 ratio or a
+make dough. That's why I advocate using a 1:5:5 ratio or a
 1:10:10 ratio depending on how ripe your starter is. As I almost
 always use a stiffer sourdough starter due to its enhanced
 yeast fermentation advantages (see section \ref{section:stiff-starter})
@@ -191,7 +191,7 @@ trick too to make starter feeding work with your schedule.
 If your starter is typically ready in 6 hours but today you need it
 ready later, simply increase how much flour/water you feed your starter.
 These are all values that you need to experiment with on your own.
-Every starter is unique and might behave slightly different.
+Every starter is unique and might behave slightly differently.
 
 The second option at your disposal is the starter quantity that
 you use to make the dough. As previously stated your starter
@@ -228,20 +228,20 @@ activity and judge its state.
 
 \section{Ingredients}
 
-All you need to make a great sourdough bread is flour water and salt. You
+All you need to make great sourdough bread is flour water and salt. You
 can of course add additional things to your dough such as seeds. I personally
 enjoy the hearty taste of whole wheat. Thus I like to add around 20-30 percent
 of whole wheat flour to the mix. You could also make this recipe with 100 percent
-whole wheat flour directly. In this case look out for a strong whole wheat
+whole wheat flour directly. In this case, look out for strong whole wheat
 flour that is made from flour with higher protein. If you don't like whole
 wheat you can omit the flour from the recipe. Simply replace the listed
 quantity with bread flour. One thing to consider about whole wheat
-flour is the increased enzymatic activity. By adding some whole wheat
+flour is its increased enzymatic activity. By adding some whole wheat
 flour you will speed up the whole fermentation process.
 
-Especially when getting started I recommend to use a bread flour which
+Especially when getting started I recommend using bread flour which
-contains more gluten than all purpose or cake flour. This is essential
+contains more gluten than all-purpose or cake flour. This is essential
-when trying to bake a free standing loaf with sourdough.
+when trying to bake a free-standing loaf with sourdough.
 
 Find below an example recipe for 1 loaf including baker's math calculation:
 
@@ -276,7 +276,7 @@ full chapter \ref{section:bakers-math} which looks at the topic in detail.
 
 Hydration refers to how much water you use for your flour. When
 beginning to make bread I always got this wrong. I followed a recipe from the
-internet and my dough never looked like a dough shown in the recipe.
+internet and my dough never looked like the dough shown in the recipe.
 The amount of water your flour requires is not fixed. It depends on the flour
 you have.
 
@@ -287,106 +287,105 @@ use a little bit more water.
 By forming gluten strands water is absorbed into your dough. The higher the
 protein value the more water can be used.
 
-Some bakers like to use a highly hydrated dough to create a fluffier dough.
+Some bakers like to use highly hydrated doughs to create fluffier bread.
 \footnote{Sometimes it almost feels like a comparison of skill value between bakers. The
 more water they can handle, the more skillful the baker.} The reason for this
 is the dough's improved extensibility. The wetter the dough the easier it is
 for the dough to be stretched. When you pull it, the dough will hold its
-shape. In comparison a very stiff (low hydration) dough will maintain its
+shape. In comparison, a very stiff (low hydration) dough will maintain its
-shape for a longer period of time. To visualize this think of your extensible
+shape for a longer period. To visualize this think of your extensible
 dough as a balloon. The stiff dough is a car tire. The yeast has a much harder
-time to inflate the care tire compared to the balloon. That's because the
+time inflating the care tire compared to the balloon. That's because the
 rubber of the car tire is much more elastic. It requires much more force to
-inflate the tire. For this reason an extensible dough will inflate more in the
+inflate the tire. For this reason, an extensible dough will inflate more in the
 oven. The loaf will be visually bigger and offer an airier more open crumb structure.
 
 While this might sound great, the high hydration causes several side effects.
 
 \begin{enumerate}
   \item Your dough becomes more difficult to handle. Your dough will be stickier
-  \item Your dough has to be kneaded for longer in order to build a proper gluten
+  \item Your dough has to be kneaded for longer to build a proper gluten
     network.
   \item During the fermentation your dough might become too extensible and lose
     some of the dough strength. To circumvent this stretch and folds are applied
-    compared to a regular dough.
+    compared to regular dough.
     requiring you to invest a lot more work.
   \item Shaping becomes much more of a hassle as the dough is very sticky.
   \item The dough can stick to the banneton a lot easier while proofing.
   \item If you wait too long during proofing the dough won't have enough strength
     left to pull upwards and stay flat.
   \item Generally the higher the water content the more bacterial fermentation you
-    have. Thus a wetter dough will reduce in gluten faster than a stiffer dough.
+    have. Thus a wetter dough will reduce gluten faster than a stiffer dough.
     This is why you have to start the fermentation with a sourdough starter in
-    perfect shape. Bakers use a process called autolyse to shorten the main
+    perfect shape. Bakers use a process called autolysis to shorten the main
     fermentation time to circumvent this.
-  \item The crumb in the end might be perceived as somewhat sticky. It still
+  \item The crumb, in the end, might be perceived as somewhat sticky. It still
-    contains a lot of water. Personally I love this crumb, but this is a personal
+    contains a lot of water. Personally, I love this crumb, but this is a personal
     choice.
 \end{enumerate}
 
-To achieve a high hydration dough it is best to slowly add the water to
+To achieve a high-hydration dough it is best to slowly add water to
 your dough. Start with 60 percent hydration, then slowly add a bit more water. Knead
 again until the water is absorbed. Repeat and add more water. As your dough
 has already formed a gluten network, new water can be absorbed much easier.
 You will be surprised by how much water your dough can soak up. This
 method is commonly known as the bassinage method. More on that later.
-By opting for this technique I was easily able to push a low
+By opting for this technique I was easily able to push a low-gluten flour to a hydration of 80 percent. This
-gluten flour to a hydration of 80 percent. This
+is also my method of choice when making dough now. I keep adding water until
-is also my method of choice when making a dough now. I keep adding water until
 I can feel that the dough has the right consistency. As you bake more bread
 you will develop a better look and feel for your dough. When mixing
-by hand this can be quite cumbersome. It is a lot more easy when using a stand
+by hand this can be quite cumbersome. It is a lot easier when using a stand
 mixer.
 
-All in all increasing the hydration requires a lot of trial and error. There
+All in all, increasing hydration requires a lot of trial and error. There
-is however one option that makes things easier and causes less headache:
+is however one option that makes things easier and causes fewer headaches:
 Slow fermentation. You get the same extensibility advantages the high hydration
-offers by simply letting your dough ferment for a longer period of time.
+offers by simply letting your dough ferment for a longer period.
 Slowing the fermentation process is easy. Use less
 sourdough starter or ferment in a cooler environment. 
 
-There are two reasons for slow fermentation advantages.
+There are two reasons for the slow fermentation advantages.
 As explained earlier both the protease enzyme and bacteria break down your
 gluten network. So as fermentation progresses your dough will automatically
-become more extensible. This is because the rubber layers of your care tire
+become more extensible. This is because the rubber layers of your car tire
 are slowly converted and eaten. Ultimately your car tire turns into a balloon
 that can very easily be inflated.  When waiting too long the
 balloon will burst. You will have no gluten left anymore and your dough
 becomes very sticky. Finding the sweet spot of enough rubber eating and not
-too much is what the perfect wheat sourdough bread bread is about. But don't worry, after reading
+too much is what the perfect wheat sourdough bread is about. But don't worry, after reading
 this chapter you will have the right tools at your disposal.
 
 The advantages of slow fermentation can be nicely observed when experimenting
-with a fast fermenting yeast dough (1 percent dry yeast based on the flour). The
+with a fast fermenting yeast dough (1 percent dry yeast based on flour). The
 crumb of such a dough is never as
-open as a dough made with sourdough. Furthermore the protease enzyme
+open as a dough made with sourdough. Furthermore, the protease enzyme
 can not do its job within such a short fermentation period.
 Large industrial bakeries add active malt which contains a
-lot more enzymes. This way the time required to make a dough is shortened. You
+lot more enzymes. This way the time required to make the dough is shortened. You
 will most likely find malt as an ingredient in supermarket bread. It is a
 great hack. The baked turbo fermentation bread will feature a relatively dense
 and not fluffy crumb. That is because only very little gluten is broken down when
 finishing the fermentation period in 1 hour. If you were to slow down things
 the dough would look completely different.
 Try this again and use way less yeast. This is the
-secret of the Neapolitan Pizza. Only a tiny bit of yeast is used to make the
+secret of Neapolitan Pizza. Only a tiny bit of yeast is used to make the
-dough. In fact my default pizza recipe calls for around 150 milligrams of dry
+dough. My default pizza recipe calls for around 150 milligrams of dry
-yeast per one kilogram of flour. Give it a shot yourself the next time you
+yeast per kilogram of flour. Give it a shot yourself the next time you
-make a yeast based dough. Try to push the fermentation to at least 8 hours.
+make a yeast-based dough. Try to push the fermentation to at least 8 hours.
-The difference is incredible. You will have made a bread with a much more
+The difference is incredible. You will have made bread with a much more
 fluffy and open crumb. The flavor of the dough is drastically improved. Your
 crust becomes crisper and features a better taste. This is because amylases have
 converted your starches into simpler sugars which brown better during baking.
 If you take away one learning from this book, it is that slow fermentation is
 the key to making great bread.
 
-For this reason my default hydration is much lower than the hydration of other
+For this reason, my default hydration is much lower than the hydration of other
-bakers. I prefer a slower fermentation for my recipes.
+bakers. I prefer slower fermentation for my recipes.
 The sweet spot for my default flour is at around 70 percent hydration.
 Again this is a highly subjective value that works for my flour.
 
 If you are just getting started with a new batch of flour
-I recommend to conduct the following test. This will help you to
+I recommend conducting the following test. This will help you to
 identify the sweet spot of your flour's hydration capabilities.
 
 Make 5 bowls with each 100g of flour. Add different slightly increasing 
@@ -401,13 +400,13 @@ water amounts to each of the bowls.
 \end{itemize}
 
 Proceed and mix the flour and water mixture until you see that there
-are no chunks of flour left. Wait 15 minutes and return to your doughs.
+are no chunks of flour left. Wait 15 minutes and return to your dough.
-Carefully pull the dough apart with your hands. Your dough should be elastic
+Carefully pull the dough apart with your hands. Your dough should be elastic, holding 
-and hold together. Stretch your dough until very thin. Then hold it against a light.
+together very well. Stretch your dough until very thin. Then hold it against a light.
 You should be able to see through it. The flour water mixture that breaks without
 seeing the windowpane is your no-go zone. Opt for a dough with
 less hydration than this value. You will know that your flour mix can go up to
-65 percent hydration for instance. Use the left overs of this experiment
+65 percent hydration for instance. Use the leftovers of this experiment
 to feed your starter.
 
 
@@ -418,8 +417,8 @@ to feed your starter.
 \end{figure}
 
 
-From an economic perspective water is the cheapest component in your bread
+From an economic perspective, water is the cheapest component in your bread
-dough. When running a bakery a higher hydrated dough will weigh more have
+dough. When running a bakery a higher hydrated dough will weigh more and have
 lower production costs. The profit will be higher. This comes at the price
 of increasing labor costs and more potential failures due to the enhanced
 difficulty.
@@ -427,41 +426,41 @@ difficulty.
 \section{How much starter?}
 
 Most bakers use around 20 percent sourdough starter based on the dough mass. I
-recommend to go way lower to around 5 to 10 percent.
+recommend going way lower to around 5 to 10 percent.
 
 By adjusting the amount of preferment you can influence the time your dough
 requires in the bulk fermentation stage. The more starter you use the faster
-this process is. The smaller the amount of starter the slower. With a higher
+this process is. The smaller the starter quantity, the slower. With a higher
-quantity of starter you are introducing more microorganisms to your main
+quantity of starter, you are introducing more microorganisms to your main
 dough. The higher this quantity the faster the rate of fermentation in your
 dough is.
 
-The other factor influecing the rate of fermentation is the temperature of
+The other factor influencing the rate of fermentation is the temperature of
 your dough. The warmer the temperature the faster the process, the colder the
 slower the process.
 
 While food is available the microorganisms will reproduce and increase in
-quantity. The process is a self limiting process that stops when there is no
+quantity. The process is a self-limiting process that stops when there is no
 more food available. This can be compared to whine making where
 the yeast ultimately dies as ethanol levels increase and turn the environment
-toxic. The ethanol creates a preservant that makes it impossible for other
+toxic. The ethanol creates a preserving that makes it impossible for other
 microorganisms to join the feast. The same thing happens with the acidity
 created by the bacteria. The high acidity slows the fermentation process and
 prevents new microorganisms from entering the system.
 
-Initially your starter's properties are carried over to the main dough. Then
+Initially, your starter's properties are carried over to the main dough. Then
 as time progresses the microorganisms adapt to the new environment. If your
-starter is very bacterial then so will be your main dough's fermentation. You
+starter is very bacterial then so will your main dough's fermentation. You
 end up with a dough that is not as fluffy as it could be. It will taste quite
 sour, too sour for most people.
 
 If you were to use an extreme value of around 90 percent starter based on your flour there
 would be very little room for the microorganisms to adjust in the main dough.
 If you were to just use 1 percent, your microorganisms can regrow into a
-desirable balance in the dough. Furthermore you need to consider that a high value
+desirable balance in the dough. Furthermore, you need to consider that a high value
 of starter means a high inoculation with already fermented flour. As
 mentioned earlier enzymes break down the dough. This means the higher this
-value the more broken down fermented flour you have. A too long fermentation
+value the more broken-down fermented flour you have. A too-long fermentation
 always results in a very sticky dough that can not be handled. The more
 starter you use the faster you will get to this point. If you were to use a
 very little amount of starter your flour might have naturally broken down
@@ -479,68 +478,68 @@ at around 25°C in the kitchen.). In winter times I opt for around 10 percent
 up to 20 percent sourdough starter (kitchen temperature around 20°C). This
 allows me to use a sourdough starter that's not in perfect condition. Your
 bread dough is essentially a gigantic starter. The low inoculation rate allows
-the starter to regrow inside of your main dough into a desirable balance.
+the starter to regrow inside your main dough into a desirable balance.
-Furthermore the enzymes have enough time to break down the flour. This also
+Furthermore, the enzymes have enough time to break down the flour. This also
-allows me to skip the so called autolysis step completely (more in next chapter).
+allows me to skip the so-called autolysis step completely (more in the next chapter).
- Making a dough becomes very simple.
+ Making dough becomes very simple.
 
 \section{Autolyse}
 
-The autolysis describes the process of just mixing flour and water and letting
+Autolysis describes the process of just mixing flour and water and letting
 this sit for a period of around 30 minutes up to several hours. After this
-process is completed the sourdough starter and salt is added to the
+process is completed the sourdough starter and salt are added to the
 dough.\footnote{I have tested adding the salt at the start and end of the
-autolysis process and could not notice a difference. Based ony my current
+autolysis process and could not notice a difference. Based on my current
 understanding the importance of adding salt later seems to be a myth.}
 
-The overall time flour and water is in contact is extended. Thus you get the
+The overall time flour and water are in contact is extended. Thus you get the
-beneficial enzymatic reactions that improve taste and characteristics of the
+beneficial enzymatic reactions that improve the taste and characteristics of the
-dough. I do not recommend an autolysis as it adds an additional step in the
+dough. I do not recommend autolysis as it adds an unnecessary step to the
-process. Instead I recommend the fermentolyse which will be covered in the
+process. Instead, I recommend the fermentolysis technique which will be covered in the
 next chapter of this book.
 
-The effects of the autolysis are very interesting. Try to mix just flour and
+The effects of autolysis are very interesting. Try to mix just flour and
-water and letting that sit for a day. During the day check the consistency of
+water and let that sit for a day. During the day check the consistency of
 your dough. Try and stretch the dough. If you dare you can also taste the
 dough throughout the day. With each hour progressing your dough will become
-more extensible. It will be easier to stretch the dough. At the same time your
+more extensible. It will be easier to stretch the dough. At the same time, your
 dough will start to taste sweet and sweeter. The protease and amylase enzymes
 are doing their job. The same process is used when making oat milk. By letting
 the mixture sit for some time enzymes work the oats. The taste is perceived as
 sweeter and more appreciated. This process is further accelerated the more
 whole wheat your flour is. The hull contains more enzymes. The gluten network
-will ultimately tear and your dough flattens out. For wheat sourdough this is
+will ultimately tear and your dough flattens out. For wheat sourdough, this is
-your worst enemy. When this happen your dough will become leaky and release
+your worst enemy. When this happens your dough will become leaky and release
 all that precious gas created during the fermentation. You need to find the
 right balance of your dough breaking down just enough and not too much.
 
 When you use a high inoculation rate of around 20 percent sourdough starter
 your fermentation can be very quick. At 25°C it could be finished in 5 hours
 already. If you ferment longer your dough becomes leaky. At the same time in
-these 5 hours the enzymes have not broken down the flour enough. This means
+these 5 hours, the enzymes have not broken down the flour enough. This means
 the dough might not be as elastic as it should be. Furthermore not enough
 sugars have been released and thus the flavor after baking is not good enough.
 \footnote{I have not seen studies yet looking at enzymatic speeds depending on
 the temperature. But I assume the higher the temperature the faster these
-reactions. This goes up until to a point when the enzymes break down under
+reactions. This goes up until a point when the enzymes break down under
-heat.} That's why bakers opt for the autolyse. The autolyse starts the enzymatic
+heat.} That's why bakers opt for autolysis. The autolysis starts the enzymatic
 reactions before the microorganism fermentation begins. This way after 2 hours
 of autolysis (an example) and 5 hours of fermentation the dough is in the
 perfect state before beginning proofing.
 
 When you try to mix your salt and starter into the flour/water dough you will
 notice how cumbersome this is. It feels like you have to knead again from scratch
-one more time. You will spend more time on mixing a dough.
+one more time. You will spend more time mixing dough.
 
-For that reason I am advocating to utilize the fermentolyse which simplifies
+For that reason, I am strongly advocating utilizing the fermentolysis approach
-the mixing and kneading process greatly.
+which greatly simplifies the mixing and kneading process.
 
-\section{Fermentolyse}
+\section{Fermentolysis}
 
-The fermentolyse creates you the same advantageous dough properties the
+The fermentolysis creates you the same advantageous dough properties the
 autolysis creates without the headache of mixing your dough twice. You do this
-by extending the fermentation time of your dough. Rather than doing a 2 hour
+by extending the fermentation time of your dough. Rather than doing a 2-hour
-autolysis and 5 hour bulk fermentation you opt for an overall 7 hour
+autolysis and 5-hour bulk fermentation you opt for an overall 7-hour
 fermentation period.
 
 To do this you use less sourdough starter. A conventional recipe including the
@@ -562,36 +561,36 @@ environment and thus reduce the speed at which your microorganisms replicate.
   \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
 \end{table}
 
-Based on my experience and my sourdough my ideal breads always take around 8
+Based on my experience and my sourdough my ideal bread always take around 8
-to 12 hours during the bulk fermentation. Based on my availability throughout
+to 12 hours during bulk fermentation. Based on my availability throughout
-the day I use more or less starter. If I wanted to achieve a completed
+the day I use a higher or lower starter quantity. If I wanted to achieve a completed
-fermentation in 8 hours I would opt for 10 percent sourdough starter. If I
+fermentation in 8 hours I would opt for a 10 percent sourdough starter. If I
-wanted it to be ready in 12 hours I would use less starter, around 5 percent.
+wanted it to be ready in 12 hours I would opt for less starter, around 5 percent.
-Simply mix together all the ingredients and your fermentation begins. The
+Simply mix all the ingredients and your fermentation begins. The
-enzymes and microorganisms commence their work. On a very warm summer day the
+enzymes and microorganisms commence their work. On a very warm summer day, the
-mentioned quantities no longer work. With 10 percent starter the same dough
+mentioned quantities no longer work. With a 10 percent starter, the same dough
 would be ready in 5 hours up to a point of no return. Another additional hour
-would cause the dough to break down too much. In this case I would opt for 5
+would cause the dough to break down too much. In this case, I would opt for 5
 percent sourdough starter to slow the whole process down to reach the 8 to 12
 hour window again. If it is very hot I might use as little as 1 percent
 sourdough starter.\footnote{Please take these values with a grain of salt as
 they depend on your flour and your sourdough starter. These are values that
 you have to experiment with. After baking a couple of breads you will be able
 to read your dough much better.} You have to play with the timings on your own.
-Rather than relying on timing I will show you a much better and more precise approach
+Rather than relying on timing though, I will show you a much better and more precise approach
 by using a fermentation sample. This will be covered later in this chapter.
 
-Even for yeasted doughs I no longer use an autolysis. I just reduce the amount
+Even for yeasted doughs I no longer use autolysis. I just reduce the amount
 of yeast that I am using. Opting for the fermentolysis will
-save you time and simplify your bread making. As mentioned in previous chapters,
+save you time and simplify your bread-making process. As mentioned in previous chapters,
 the secret to making great bread is a slow but not too slow fermentation.
 
 \section{Dough strength}
 
-Dough strength is a fancy way to describe the bread kneading process. As you wait and
+Dough strength is a fancy way to describe the bread-kneading process. As you wait and
 knead the gluten bonds in your dough become stronger. The dough
 becomes more elastic and holds together better. This is the basis for trapping
-all the gases during the fermentation process. Without the gluten network
+all the gases during the fermentation process. Without the gluten network,
 the gases would just diffuse out of your dough.
 
 \begin{figure}[!htb]
@@ -624,7 +623,7 @@ the gases would just diffuse out of your dough.
     \node [block, below of=dough_ball, node distance=3cm] (begin_bulk) {\footnotesize Begin bulk fermentation};
     \path [line] (dough_ball) -- (begin_bulk);
   \end{tikzpicture}
-  \caption{The gluten development process for a wheat based dough}
+  \caption{The gluten development process for a wheat-based dough}
   \label{fig:wheat-sourdough-kneading-process}
 \end{figure}
 
@@ -639,14 +638,14 @@ hydrated. Disulfide bonds enable the longer portions of
 glutenin to join with one another and form sturdy, extensible molecules.
 Glutenins add strength, whilst the more compact gliadin proteins allow
 the dough to flow like a fluid. Ultimately the longer you wait, the more
-your gluten network transforms into a web like structure. This is what
+your gluten network transforms into a web-like structure. This is what
 traps the gases during the fermentation process. \cite{how+does+gluten+work}.
 
 \begin{figure}[!htb]
   \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
   \caption{A schematic visualization of
   automatic gluten development. The doughs are not kneaded, just initially
-  mixed. Note how the dough strength
+  mixed. Note how dough strength
   deteriorates over time as enzymes break down the flour. The effect
   is accelerated for sourdough due to the bacteria's gluten proteolysis.
   }
@@ -659,7 +658,7 @@ The soaking process has to be extended the more whole wheat flour is used.
 The purpose of the wheat kernel's outer bran is to soak up water as fast
 as possible. The enzymes become activated and start the sprouting process.
 Because of this less water is available for the gluten bonds to develop.
-Either wait a bit longer, or proceed and use slightly more water for
+Either wait a bit longer or proceed and use slightly more water for
 the dough.
 
 This is the same principle that popular no-knead recipes follow. By making a less
@@ -668,23 +667,23 @@ have to mix and homogenize the ingredients. You wait a few minutes just to
 find your dough having developed incredible dough strength with no additional
 kneading.\footnote{Give it a shot yourself. The automatic formation of gluten
 networks is an amazing phenomenon that still fascinates me every time I am
-making a dough.}
+making dough.}
 
-If you over hydrate your dough at the beginning it becomes more difficult
+If you overhydrate your dough at the beginning it becomes more difficult
 for the gluten chains to form. The molecules are not as close together in
 a wetter dough compared to a stiffer dough. It is harder for the molecules
-to align and form the web structure. For this reason it is always easier
+to align and form the web structure. For this reason, it is always easier
-to start with a lower hydration and then increase the water quantity if needed.
+to start with lower hydration and then increase the water quantity if needed.
 This is also commonly known as the \textit{Bassinage method}. The gluten
 bonds have formed at the lower hydration and can then be made more extensible
 by adding water and kneading again. This is a great trick to make
-a more extensible dough with a lower gluten flour. \cite{bassinage+technique}
+a more extensible dough with lower gluten flour. \cite{bassinage+technique}
 
 When machine kneading a dough opt for the same technique shown in figure \ref*{fig:wheat-sourdough-kneading-process}.
 Initially opt for a low speed. This helps the homogenization process.
 After waiting to allow the flour to soak up the water, proceed on a higher speed
-setting. A good sign of a well developed gluten network is
+setting. A good sign of a well-developed gluten network is
-that your dough lets go of the container. This is because the gluten's elasticity.
+that your dough lets go of the container. This is because of the gluten's elasticity.
 The elasticity is higher than the urge of the
 dough to stick to the container. 
 
@@ -701,7 +700,7 @@ dough to stick to the container.
 
 Generally the more dough strength you create, the less sticky your dough is going to
 feel. As the dough holds together it will no longer stick to your hands as
-much. This is a common problem beginners face. A sticky dough is frequently
+much. This is a common problem beginners face. Sticky dough is frequently
 the sign of a not well enough developed gluten network.
 
 \begin{figure}[!htb]
@@ -715,9 +714,9 @@ the sign of a not well enough developed gluten network.
 \end{figure}
 
 Kneading more is great in almost all cases. You'll have a stronger
-gluten network. Only in case you are making soft milk breads you
+gluten network. Only in case you are making soft milk breads, you
-might want to have a more extensible dough to begin with. For every
+might want to have a more extensible dough, to begin with. For every
-other type of wheat based dough kneading is helpful. When you use
+other type of wheat-based dough kneading is helpful. When you use
 a stand mixer, you can run into the issue of kneading too much. This
 is hardly possible though. Even after kneading for 30 minutes on medium
 speed my doughs hardly ever were over-kneaded. The moment you knead
@@ -734,8 +733,8 @@ create a smooth dough ball. By making sure your dough's surface is
 smooth you will have fewer touch points when touching the dough.
 See figure \ref{fig:dough-touch-points} for a schematic visualization
 of how your hand touches a rugged and smooth dough.
-With the smooth surface your dough is going to stick less on your hands. Applying
+With the smooth surface, your dough is going to stick less on your hands. Applying
-later stretch and folds will be a lot easier. Without a smooth
+later stretches and folds will be a lot easier. Without a smooth
 surface, the dough becomes almost unworkable. Folding the dough later
 becomes an impossible task. This is a frequent mistake I see many
 new bakers commit.
@@ -1027,7 +1026,7 @@ before, your dough is nothing but a gigantic starter. You
 can also proceed and taste your dough. It will taste like
 pickled food. Depending on the acidity you can judge how
 far the dough is in the fermentation process. The final bread
-will taste less sour. That's because a lot of acid evaporates
+will taste less sour. That's because a lot of acidity evaporates
 during baking.\footnote{More on this topic later.
 Just by baking longer and/or shorter, you can control
 the tang of your final baked bread. The longer